perfect cold weather comfort food! prep the potatoes and spinach separately, then combine at the last minute. serve with rice and/or bread, and ideally a spicier side dish or meat dish.
4 medium red potatoes, peeled and diced
1 half onion, chopped
1/2 tbps coriander powder
1 tsp mustard seeds
1/2 tsp cumin
1/2 tsp turmeric
1 large bag spinach (i use frozen) (10 oz)
1 inch ginger
1 or 2 green chilies
1/2 tsp cumin powder
1/3 cup tomato paste mixed into 1/2 cup water OR 1/2 cup crushed tomatoes
the potatoes and spinach are cooked separately.
dice potatoes. heat 2 tbsp olive oil and sautee spices in the hot oil for a couple minutes. then add the onions. let this cook down for five minutes
add the potatoes, salt and 1/2 cup water. stir and fry for 5 minutes on medium heat. cover and let simmer, stirring occasionally. if they start to stick the pan, add a bit of water and stir. when potatoes are soft, turn off the heat and set aside.
in the meantime steam the spinach in 2 cups water (save the water). this should only take about ten minutes. remove the spinach and puree with a handheld blender or in a blender and 1 cup water.
make a paste of the chopped onion, chili pepper, and ginger (handheld or regular blender). in 1 tbsp olive oil fry this paste until it is cooked down and light brown. add the cumin and salt to taste. then add the tomato. simmer until everything is cooked down and thick (about 6 minutes or so.) then add the spinach and turn the heat to low. stir well for a couple minutes, then cover. at this point, if the sauce seems too thick add some of the reserved water. if it gets too watery, let it simmer down. add the potatoes, gently mix and cover. let it all simmer for a few more minutes, then remove from heat.
eat with rice! if i ever learn how to make that properly, i’ll post a recipe.